Saturday, June 23, 2012


This salad is at the top of my best ever salad list. The flavors are amazing. I used fresh chard just picked from my garden,

cut into ribbons and mixed with crusty whole wheat croutons.

Then topped with a warm dressing of lemon juice, olive oil, garlic, anchovies (you won't even know they are there) and grape tomatoes. The hearty croutons stay crunchy and the warm dressing wilts the chard. And for another flavor blast you top it with salty feta cheese. You can definately make this salad a meal.


1 bunch Swiss Chard, stems removed, leaves thinly sliced
4 TBSP. extra-virgin olive oil
2 cups large crusty bread cubes (I use whole wheat)
Kosher salt and freshly ground pepper
3 to 4 anchovies
1 clove garlic, smashed or minced
1 cup grape tomatoes, halved
Juice of one lemon
1/2 cup crumbled feta cheese

Cut chard leaves into ribbons and put in a large bowl.  Heat a large skillet over medium-high heat. Add 2 TBSP. olive oil and when warm add the bread cubes. Season with salt and pepper. Cook, tossing, until toasted on all sides, 5-7 minutes. Add bread cubes to the chard.

Turn heat down and add the anchovies to the skillet mashing with a spoon to form a paste. Add 2 TBSP. olive oil and the garlic. Cook until the garlic is barely brown (about 45 seconds) and then add the tomatoes. Warm the tomatoes slightly, then whisk in the lemon juice.

Pour the warm dressing over the chard, toss and set aside for a few minutes to wilt.

Add the feta to the chard salad and toss.

Serves 4

Recipe adapted from Food Network Magazine

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